Sensory acceptance of chicken breasts fillets submitted to different treatments of thawing and frying

Abstract

This study aimed to verify, through the sensory test of multiple comparison, differences statistically perceived by consumers in the intake of chicken fillets thawed slowly (under refrigeration) or rapidly (in microwave) and then fried those previously fried, frozen and thawed rapidly and slowly. Significant difference at 1% (p <0.01) among the treatments used. Sensorially, the rapid thawing in a microwave oven with better results due to increased succulence of steak. However, no significant difference of treatment with the thawing of fillets of fried chicken before. The microwave oven is a rapid method for thawing that can be used for chicken meat to replace the traditional method as it provides desirable sensory characteristics to the product. The marketing of chicken fillets fried and frozen, ready for consumption is a new alternative for the food industries. Keywords: Chicken meat, microwave, rapid thawing, thawing time, multiple comparisons.